Despite the fact that everyone knows about the benefits of buckwheat, barley soups that are not very common. Meanwhile, the first courses are successfully combine health benefits and taste of the original, which is a long time not boring. This buckwheat soup with meatballs really is satisfying and well regain strength and vegetarian soup with buckwheat are perfect for those who are dieting. Due to the low glycemic index buckwheat provides a feeling of satiety for a long time, making buckwheat soups especially attractive for those who can not afford to eat whenever you want.

Buckwheat soup: the subtleties of cooking

Cook the soup with buckwheat is no more difficult than any other sauce: rice, noodles, barley or barley grains. At the same time, unlike conventional dressings buckwheat has a bright and recognizable taste, making soups with it special and memorable. If desired, buckwheat can be combined with more conventional additions, such as potatoes or rice, but there are many original recipes, which are added to the buckwheat mushrooms, various spices, vegetables and meat in its natural form or in the form of meatballs Meatballs: the secrets of delicate taste . Soup with meatballs many seem difficult to prepare, but it is not: these soups are prepared quickly and simply, and cooking meatballs easily manage even the most inexperienced housewife. The cooking of the soup - not more than half an hour, so buckwheat soup with meatballs perfect for those who do not want a long time to stand at the stove.

Before preparing buckwheat groats soup recommended ignited - fry in a dry frying pan. This makes buckwheat more fragrant and delicious. It is important to carefully sort out the rump, clearing it of debris. Properly prepared buckwheat has a delicious aroma and rich taste and perfectly combined with meatballs in the soup.

Buckwheat soup with meatballs

To cook original and tasty buckwheat soup, you will need three liters of water, a pound of beef, or mixed (beef and pork) meat, half a cup of buckwheat, one large onion, one carrot, two hundred grams of cabbage, a tomato or a spoon of tomato paste, bay leaf, salt and pepper.

Finely chop the onion, half an onion add minced meat, season with salt and pepper, well mixed (preferably for more flexibility knock stuffing) and form small meatballs. The remaining onion fry in a little oil with grated on a coarse grater carrots until light yellow in color What color is combined yellow: Armed and Fabulous , Season with tomato paste or add fresh tomato, finely diced. In boiling water, put the meatballs, chopped cabbage, buckwheat, and a little later add the sauteed onions and carrots. Season with salt, add the bay leaf and spices to taste. Cooked this soup about twenty minutes, served with fresh herbs. In the finished cabbage soup should remain slightly crunchy, so do not cut it too fine. The combination of cabbage soup with buckwheat can be called unusual but highly successful.

Many people prefer to eat buckwheat soup with sour cream Smetana: untold riches of Russian cuisine   or even mayonnaise. Fans can enhance savory soup, add a little crushed garlic. A few dry white mushrooms added to the soup, this dish will add extra flavor and taste, as a combination of buckwheat with mushrooms is considered a classic cooking.

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